One thought on “Stovetop Chicken Pot Pie

  1. Recipe:
    Makes 6 to 8 servings
    8 buttermilk biscuits
    1 small sweet onion, diced
    1 Tbsp canola oil
    1 (8 oz) packaged sliced fresh mushrooms
    4 cups chopped cooked chicken
    1 (10 3/4 oz) can reduced-fat cream of mushroom soup
    1 cup low-sodium chicken broth
    1/2 cup dry white wine
    1/2 (8 oz) package 1/3-less fat cream cheese, cubed
    1/2 (0.7 oz) envelope Italian dressing mix (about 2 tsp)
    1 cup frozen baby peas, thawed

    1. Bake biscuits according to package directions.
    2. Meanwhile, sauté onion in hot oil in large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.

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